Country Beef Pot Roast
(Shared recipe submitted anonymously.)
- 4 pounds lean chuck roast or desired cut of beef
- 1/2 cup of soy sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot sauce
- 4 tablespoons butter or olive oil
- 3 cups of water, more as needed
- 2 beef bouillon cubes
- 5 medium potatoes, peeled
- 5 carrots, peeled
- 2 large onions
- 1 small onion, chopped
- Additional butter
- 2 tablespoons instant flour for sauce or gravy
Pierce meat with sharp object on both sides. Mix together the soy sauce, onion powder, garlic powder and hot sauce. Place meat in zip lock bag with sauce and refrigerate overnight.
The next day remove meat from zip lock bag and discard unused sauce. In a large Dutch oven, melt 4 tablespoons butter or heat olive oil. Place roast in pan and brown on both sides. Turn burner to low heat, add 3 cups of water, beef bouillon cubes, and cook until well done or as desired. About 1 hour before meat is done add potatoes, carrots and large onions. Add water as needed so it does not get dry.
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Meanwhile, sauté the chopped onions in butter until soft. After meat, potatoes, carrots and onions are done remove from pan. Add sautéed onions and enough water to make total of about 2-1/2 cups liquid to the pan. Combine an additional 1/2 cup of cool water with the instant flour. Mix well; add to broth and bring to boil, stirring constantly, until thickened. (If desired, add some bouquet to make the gravy brown.) Serve gravy over meat.
About the contributor: The contributor wished to remain anonymous, but provided an e-mail address, which is Dickedh@worldspy.net.